Carrot cake is cake that contains carrots mixed into the better. Most modern carrot recipes have a white cream cheese frosting.
INGREDIENTS
- 175 ml / 6 fl oz Sunflower oil, plus extra for greasing
- 175 ml / 6 oz Light muscovado sugar
- 3 Eggs, beaten
- 175 g / 6 oz Grated carrots
- 85 g /3 oz Sultanas
- 55 g / 2 oz Walnut pieces
- Grated rind o f 1 orange
- 175 g / 6 oz Self-raising flour
- 1 tsp Bicarbonate of soda
- 1 tsp Ground cinnamon
- 1/2 tsp Grated nutmeg
- Strips of orange Zest, to decorate
FROSTING
- 200 g / 7 oz Full-fat soft cheese
- 100 g / 3 1/2 oz Icing sugar
- 2 tsp Orange juice
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease and line the base of a 23-cm / 9-inch square cake tin.
In a large bowl beat together the oil, muscovado sugar and eggs. Stir in the grated carrots, sultanas, walnuts and orange rind.
Sift together the flour, bicarbonate of soda, cinnamon and nutmeg, then stir evenly into the carrot mixture.
Spoon the mixture into the prepared cake tin and bake in the preheated oven for 40-45 minutes, until well risen and firm to the touch.
Remove the cake from the oven and set on wire rack for 5 minutes. Turn out onto a wire rack to cool completely.
For the frosting, combine the soft cheese, icing sugar and orange juice in a bowl and beat until smooth. Spread over the top of the cake and swirl with a palette knife. Decorate with strips of orange zest and serve cut into squares.
Making & Baking 